Involvement of Flavanoids in Beer Color Instability during Storage-Reference-Cited by-同舟云学术

Involvement of Flavanoids in Beer Color Instability during Storage

Published:2007-10-01 Issue:22 Volume:55 Page:9066-9073
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Callemien Delphine¹,Collin Sonia¹

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/bte 7, B-1348 Louvain-la-Neuve, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0716230

Reference28 articles.

1. IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR

2. Callemien, D.Use of new methodologiesto study phenolic compounds implicated in beer staling.Ph.D. thesis, Université catholique de Louvain,Belgium,2007.

3. QUANTITATIVE ANALYSIS OF FLAVANOIDS IN BARLEY, HOPS AND BEER BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)

4. Structural Identification and Distribution of Proanthocyanidins in 13 Different Hops

5. Tandem Mass Spectrometry for Sequencing Proanthocyanidins

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